Recipe by Chef Ally Phillips
INGREDIENTS
1 (23.5 oz.) jar Dole Sunshine Mandarin Oranges,
all liquid drained and reserved, fruit set aside
3 Tbl. extra virgin olive oil
¾ cup green peppers, small dice
¾ cup sweet onions, small dice
1 lb. ground pork
2 tsp. Creole seasoning mixture
1 (14.5 oz.) can diced tomatoes, fire roasted if possible
FOR SERVING
1 Package corn tostadas
5 oz. fresh baby spinach
DIRECTIONS
In a large heavy skillet over medium heat, add the olive oil, green peppers and onions. Sauté about 5 minutes. Crumble the pork and brown. Add the seasoning mixture and blend well.
Add the Dole mandarin juice reserving ¼ cup. Add one cup of mandarin pieces and the diced tomatoes. Blend well. Increase heat to a simmering boil.
Leave uncovered and let the mixture cook on a simmering boil, stirring occasionally, for 14 to 18 minutes. Turn off heat.
SERVING
Put the spinach in a large bowl. Toss in about 2 tablespoons of olive oil and the remaining mandarin juice. Salt and pepper to taste.
On the plate, put some fresh spinach, tostadas and a big scoop of the pork mixture along with extra slices of mandarins.
Serves: 4 - 6
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